Fresh-squeezed Orange Juice

Just had a glass of fresh-squeezed orange juice. It's so, so good!
What you see in the picture is juice from 2 bags of clementines. I didn't want them to go bad so I squeezed them...manually! No wonder my arm is aching. LOL!

 

Orange juice is not only great for drinks; It can be added to many recipes for that extra zest. If you know how to make chiffon cake, you can substitute the soda (7UP or Sprite) with orange juice instead to give it a light orangey taste. For marinades, substitute the lemon with orange juice for a sweeter, less tangy taste.

Lechon...yummm!!!

Anybody want some lechon?

I'm not posting a recipe this time but sharing this delicious crispy lechon (roasted suckling pig) picture. Sorry folks, it's for our eyes only though I'm also wishing for some of that crispy lechon skin right now.

For the uninitiated, here's a short history/description on lechon from Wikipedia.

Lechón is a pork dish in several regions of the world, most specifically Spain and its former colonial possessions throughout the world (like the Philippines). The word lechón originated from the Spanish term leche (milk); thus lechón refers to a suckling pig that is roasted.

In most regions, lechón is prepared throughout the year for any special occasion, during festivals, and the holidays. After seasoning, the pig is cooked by skewering the entire animal, entrails removed, on a large stick and cooking it in a pit filled with charcoal. The pig is placed over the charcoal, and the stick or rod it is attached to is turned in a rotisserie action.

I don't know about you, but I'm really craving some lechon now! :)

Black Sambo

 

This is a recipe that I've always loved. Black Sambo is a rich chocolate and cream dessert. And it's so easy to make, too! Try it yourself.

Ingredients

1st Layer (Cream layer):

1 cup water

2 sachets Knox gelatin

1 big condensed milk (about 14 oz)

1 big Nestle cream (about 14 oz)

2nd Layer (Chocolate layer):

1 cup water

2 sachets Knox gelatin

1 big evaporated milk (14 oz)

1 cup cocoa powder

1 cup refined sugar

Directions

You need a mold for this recipe. I used the tupperware Jel-Ring mold. 

1) Mix all the ingredients of the 1st or cream layer and cook over low fire. Pour into the mold.

 2) Mix all the ingredients of the 2nd  or chocolate layer and cook over low fire for about 5 minutes or until warm. Pour into the mold. Don't worry, the two layers won't mix together. The chocolate layer will automatically go into the bottom layer of the mold. 

3) Let cool (I usually refrigerate this overnight) and remove from mold. Serve with chocolate syrup.

 Here's another photo of the Black Sambo

A slice of the Black Sambo with chocolate syrup

Yum! :)